Steak au Poivre (Pepper Steak)

Steak au Poivre (Pepper Steak)

Steak au Poivre (Pepper Steak)

Looking for a little zing with your steak? Freshly cracked pepper and a touch of heavy cream will bring out the flavor of any GGA steak, but we prefer a ribeye with it's deep and savory flavor. Let THE BOATHOUSE Executive Chef Bob Getchell walk you through how to perfectly prepare Steak au Poivre, also known as "Pepper Steak". It's a quick and easy recipe and one of our favorite sauces. As a bonus, total prep and cook time is only 20 minutes.  


Equipment required: Nonstick Pan, Tongs, Rubber Spatula

Time to prepare: 12 to 15 minutes (depending on the thickness of the steak)


GGA Ribeye Steak or NY Strip (this works best with a thin cut or butterfly cut steak)
Gibsons Seasoning Salt, 2 tsp
Black Pepper, freshly cracked (semi coarse) 2 tsp
Vegetable oil, 1 Tbsp
Red wine ¼ cup
Beef Broth ¼ cup
Heavy Cream 2 Tbsp

Prep & Cooking


  1. Place the steak on a plate. Season the steak on both sides with Gibsons seasoning salt first then half of the cracked peppercorns on each side. (If you would like more pepper, you can increase the quantity to your preference)
  2. Preheat a nonstick pan on high heat, add vegetable oil.
  3. Place the seasoned steak down into the pan, taking care not to splash hot oil out of the pan.
  4. Sear one side until browned about 3 minutes, then carefully turn the steak and brown the other side, also about 3 minutes (by now the steak should be cooked to Rare) *See Chef note 2 below
  5. Remove the steak from the pan after well browned on both sides, place on a plate to rest and catch any drippings.
  6. Pour the excess oil out of the pan (try to leave the seasonings in the pan, do not wipe these out of the bottom of the pan) and then place back on the burner, on medium high heat.
  7. Add the red wine and beef broth all at once. Use rubber spatula to gently scrape any brown bits from center or sides of the pan.
  8. Reduce the wine and broth by half (about 2 minutes), then add the heavy cream reduce heat to medium.  
  9. Add the steak and any juices from the plate back to the pan, turn the steak to coat with the sauce and re heat the steak.  
  10. Remove the steak from the pan to serving plate and spoon the sauce over the steak.
  11. Serve with your choice of accompaniment.



Chef's Notes

Chef Note 1  | This same recipe can be used without the black pepper if desired.

Chef Note 2 |  If you would like the steak cooked to a higher degree of doneness, after browning both sides, reduce the heat to medium and continue to cook on alternating sides until done to your preference. After which, continue to step five.

Chef Note 3 | If the sauce reduces too far it will separate. If your sauce begins to separate, simply add a few tablespoons of water to the pan and stir. Your sauce will come back together nicely.


Bob Getchell

Executive Chef, The BOATHOUSE

Chef Bob grew up on the shores of the Great South Bay in Babylon NY. He learned fishing, crabbing, clamming and boating, and has a deep love of everything nautical.

A Johnson & Wales Graduate, he honed his craft in many restaurants at Walt Disney World, eventually running some of the great ones such as Boma, Sanaa, and Kona Café.

As Executive Chef and Managing Partner of The BOATHOUSE, Bob gets to share his passion for seafood and cooking with Guests and Crew members. The restaurant is his dream location, located on the Disney Springs Waterfront.  

If you are in the mood for Great Food, Dream Boats and Waterfront Dining, stop by the BOATHOUSE and say hello to Chef Bob!


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